Chocolate Pecan Fingers Recipe
Ingredients
| Plain chocolate | 3 Ounce | |
| 8 fl. oz. milk | ||
| Butter | 3 Ounce | |
| Plain flour | 6 Ounce | |
| Baking powder | 2 Teaspoon (Leveled) | |
| Soda bicarbonate | 1 Teaspoon (Leveled) | |
| Caster sugar | 3 Ounce | |
| Egg | 1 | |
| Few drops vanilla essence | ||
| Milk | 4 Tablespoon (For frosting) | |
| Butter | 2 Ounce (For frosting) | |
| Soft light brown sugar | 2 Ounce (For frosting) | |
| 1 oz. chocolate dots | ||
| Egg yolks | 2 (For frosting) | |
| 2 oz. shelled pecan nuts, roughly chopped | ||
Directions
GETTING READY
1) Preheat the oven to 350°F (mark 4).
2) Grease a 11 1/8 x 7 1/8 x 1 1/4 inch cake tin.
MAKING
3) In a small pan, thoroughly blend the broken chocolate, milk and butter, then keep aside to cool for 5 minutes.
4) In a bowl, sift together the flour, baking powder and bicarbonate of soda , then stir in the sugar.
5) Stir in the chocolate mixture, egg and vanilla essence, then beat well to smoothen and turn into the prepared tin.
6) Bake in the preheated oven at 350°F (mark 4) for about 30 minutes until just firm. Remove on a wire rack to cool.
FINALIZING
7) In a saucepan, heat the milk, butter and sugar until the butter melts and the sugar dissolves. Then stir in the chocolate until it melts.
8) Turn off the heat, beat in the egg yolks and the pecan nuts, then return to the heat and allow the mixture to thicken. Rapidly cool and layer the cake.
SERVING
9) Slice serve in a nice plate.
1) Preheat the oven to 350°F (mark 4).
2) Grease a 11 1/8 x 7 1/8 x 1 1/4 inch cake tin.
MAKING
3) In a small pan, thoroughly blend the broken chocolate, milk and butter, then keep aside to cool for 5 minutes.
4) In a bowl, sift together the flour, baking powder and bicarbonate of soda , then stir in the sugar.
5) Stir in the chocolate mixture, egg and vanilla essence, then beat well to smoothen and turn into the prepared tin.
6) Bake in the preheated oven at 350°F (mark 4) for about 30 minutes until just firm. Remove on a wire rack to cool.
FINALIZING
7) In a saucepan, heat the milk, butter and sugar until the butter melts and the sugar dissolves. Then stir in the chocolate until it melts.
8) Turn off the heat, beat in the egg yolks and the pecan nuts, then return to the heat and allow the mixture to thicken. Rapidly cool and layer the cake.
SERVING
9) Slice serve in a nice plate.
Chef
